SUPER MOIST CHOCOLATE CUPCAKES
¾ cup (95 g) all-purpose flour (spoon & leveled)
½ cup (42 g) unsweetened natural cocoa powder
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs, at room temperature*
½ cup (100 g) granulated sugar
½ cup (100 g) packed light brown sugar
1/3 cup (80 ml) vegetable or canola oil (or melted coconut oil)
2 teaspoons pure vanilla extract
½ cup (120 ml) buttermilk, at room temperature*

frosting: chocolate buttercream or any of these frostings
Preheat the oven to 350°F (177°C).
Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Frost cooled cupcakes however you’d like. I used Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.
Make ahead tip: Prepare cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and frost the day of serving. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
Recipe posted by Kyle Jensen
Photo: Kyle Jensen

CHIFFON KOEK OF BLOMKOLWYNTJIES
Jissie hier is net lekker goed op die groep so nou post ek ook sommer fotos van my chiffon flower cupcakes wat ek so paar weke terug gemaak het. Asb gebruik strooisuiker, nie gewone suiker!
500 ml meelblom
2 ml sout
312,5 ml strooisuiker
15 ml bakpoeier
125 ml olie
5 eiers, geskei
180 ml koue water
10 ml vanilje ekstrak
2 ml kremetart
Sif meelblom, sout, suiker en bakpoeier saam. Maak ‘n holte en voeg die olie, ongeklitste eiergele, koue water en vanilje by. Klits tot glad.
Strooi kremetart oor eierwitte en klits tot stywepunt! NIE DROOG NIE!
Voeg beslag by eierwitte en vou dit in.
Dan kan jy dit verdeel in cupcake houertjies en bak vir so 20 min teen 180°C.
Of in twee laag koek panne (uitgevoer) vir 50-60 min teen 180°C.
As jy laagkoek maak sit sommer suurlemoen botter tussen die lae en dan bo-op sif so bietjie versiersuiker.
Of ek is mal oor aarbeie en room met die laag koek.
Verdeel die  lae koek in lae. Dan op elke laag sit jy aarbei konfyt (koop die groot blik en as jy wil meng hom met so eet lepel suurlemoen sap). Smeer dit op elke laag.
Die room:
Helfte orley whip. Helfte vars room. Klits eers die orley whip styf, voeg die vars room by en klits dan weer styf. Die naagemaakte room stabiliseer die vars room dat dit nie weg “smelt nie)
En baie vars aarbeie in dun snytjies gesny.
So elke laag is:
Koek
Konfyt
Room
Vars aarbeie
As jy die koek maak die aand voor die tyd maak die vulsel die heerlikste stroop wat in die koek intrek.
Bere die res van die room tot wanneer jy opdien, sodat jy die koek daarin kan verdrink as jy so verkies.
Pak die boonste laag se aarbeie in ń mooi patroon.
Kolwyntjies se versiering:
http://www.foodloversrecipes.com/2017/12/raad-vir-koekversiering-met-russian-tips/
Foto en resep deur Marlie Joubert

RED VELVET CUPCAKES
1 box vanillakoek mengsel volg resep op pak.
5 ml kakaopoeier
30 ml crimson pink kleursel, ek sit dit ekstra by vir red velvet.
Bak in oond 180 ºC tot gaar so 25 min ongeveer.
Versiering
1 x Lancewood cream cheese
1 koppie versiersuiker
Meng goed en versier koek
Resep en foto: Marlene Minderon

15 MINUTE ROLO KOLWYNTJIES
Maak 24
1 boks sjokolade koek mengsel aangemaak volgens instruksie.
Versiersel aangemaak soos instruksie, maar vervang botter met roomkaas en sit vanilla by.
2 pakkies rolo sjokolade
Verhit oond op 180-200 ºC.
Plaas kolwyntjie papiertjies in pannetjies.
Maak die papiertjies die helfde vol en plaas een rolo in die middel.
Skep dan die resvan die deeg tot so driekwart vol.
Bak vir 15 minute.
Koel 10 min af in pan.
Versier wanneer heeltemal afgekoel het.
Resep geplaas deur Leandri Potgieter
Foto: Leandri Potgieter

VANILLA CUPCAKES
Serves: 12-15 Cupcakes
1 ½ cups cake flour
¾ cup sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
½ cup oil
2 eggs
1 teaspoon vanilla essence
Sift dry ingredients together.
Add wet ingredients to the dry ingredients and beat well until smooth and creamy.
Place paper cups into muffin tin and fill each cup ¾ full.
Bake for 15 minutes at 180° C.

Icing
Cream together 125 g margarine and 125 g icing sugar.
Add two tablespoons of milk and mix well.
Add cocoa or food colouring.
Photo: Michelle Labuschagne

SJOKOLADE  S’MORES CUPCAKES
1 ¾ koppie bruismeel
2 koppies wit suiker
¾ koppie kakao
1 ½ teelepel koeksoda
¾ teelepel sout
2 groot eiers
1 koppie karringmelk (of vervang met 1 eetlepel wit asyn in 1 koppie melk; laat staan vir 5 min tot dik)
½ koppie botter, gesmelt
1 eetlepel vanilla ekstrak
1 koppie warm koffie (of 2 teelepels kitskoffie in 1 koppie kookwater)
Meng al die droë bestanddele bymekaar.
Meng dan die ander bestandele by die karringmelk.
Voeg karringmelk beslag by die meelmengsel.
Laastens word die warm koffie bygevoeg.
Bak koek in 180°C oond vir 35 min.
Cupcakes vir 15 min – lewer 28 cupcakes.
WENK LOPERIGE BESLAG!!!!!
Kan ook lindt sjokolade in middel sit vir verrassing of as klaar gebak het uit hol en Caramel treat.

MARSHMALLOW ICING:
4 groot eierwitte
250 ml wit suiker
knippie sout
Sit alles in ‘n hittebestande bak.
Plaas dit oor ‘n kastrol met water wat net net gekook het. Roer aanhoudend die eiermengsel tot suiker opgelos het.
Haal die bak vanaf kastrol en klits vir 2 min op laag en daarna vir 5 min op hoog tot sagte meringue punte maak.
WENK: WATER MOENIE KOOK NIE!!!!
Nou kan die cupcakes versier word, gebruik ‘n blowtorch om die mooi krulle uit te bring.

Bron en Foto: Corné Visser

VICTORIA SPONGE CAKE
200 g unsalted butter (room temp)
200 g caster sugar
200 g self raising flour
4 eggs
1 teaspoon baking powder
2 tablespoons milk
lemon extract to taste and zest of lemons

Beat butter and sugar together till combined.
Add eggs one at a time, sift dry ingredients and add, then add milk and extract and zest. Don’t overmix.
Line pans, I used 2 x 8″ tins and that gave me thin even layers as I was making 5 to give a taller cake.
Bake at 160ºC (fan) for 20 – 25 min or till a toothpick comes out clean.
Let cool in pan then remove.

Simple Syrup:
100 g caster sugar
100 ml water
Mix and bring to the boil for 4 mins.
When mixture is cold I add lemon extract to paint on my layers so that it keeps the cake moist as I had to make it two days in advance.

Buttercream:
250 g unsalted butter
600 g icing sugar, sifted
2 tablespoons spoon milk
lemon extract to taste

Whisk butter till fluffy and almost white, add half icing sugar and whisk for 1 min.
Add 1 tablespoon milk, add rest of icing sugar and rest of milk and extract to taste and whisk for 5 min.
I coloured mine blue with blue gel and edible blue dust.
Photo: Chantelle Scheepers Mustoe

KARRINGMELK VANILLA KOEK of PANKOEK
3¼ koppie meel
3 koppie suiker
2½ teelepel bakpoeier
1 teelepel sout
1 koppie botter
3 teelepel vanilla ekstrak (essence werk ook lekker)
1 koppie eier witte (omtrent 7 groot eiers)
1½ koppie karringmelk (kamertemperatuur)
1/8 koppie olie (30ml)

Voorverhit oond tot 180º C. Smeer panne.
Meng al droe bestandele saam. Voeg dan botter en stukkies by tot korrelrig.
In aparte bak meng al die nat bestanddele tot net gemeng.
Op lae spoed meng derde van nat mengsel by droe tot net gemeng. Skrap die kante van die bak af en voeg res van die nat mengsel by op medium spoed. Meng deeglik.
Skep uit in voorbereide panne en bak vir 35-40 min of tot steektoets skoon uitkom.
Lewer 30 cupcakes, 3 ronde koeke of standaard grootte reghoek of vierkant koek.
Ek het al hierdie resep gekleur, vrugte bygesit en al netso gebak met slegs choc chips oor. Dis rerig ‘n baie lekker resep. Dis al een wat ek gebruik.

Resep: Alicia Pearson

EEN BAK SJOKOLADE SPONSKOEK
Ek deel ook hierdie wonderlike Sjokolade sponskoek resep wat ek op die internet gekry het. Dis maklik en vinnig. Lewer ‘n stewige koek wat mooi sny of vorm en is glad nie droog nie. Ek gebruik dit veral met vorm of stacking koeke. Lewer 24 cupcakes, 2 ronde laag koeke.
2 koppies suiker
1 ¾ koppies koekmeel
¾ koppie kakao
1 ½ teelepels bakpoeier
1 ½ teelepels koeksoda
1 teelepels sout
2 eiers
1 koppie melk
½ koppie olie
2 teelepels vanilla geursel
1 koppie kookwater

Voorverhit oond tot 180 ºC en smeer panne.
Meng al die droë bestanddele saam. Voeg die eiers, melk, olie en vanilla by.
Meng mengsel goed deur. Meng die kokende water in en meng tot gladde mengsel vorm. Skep in voorbereide pan.
Bak vir 25 – 35 min of tot steektoets skoon uitkom.
Resep: Alicia Pearson

SNOWBALLS ALA NOELENE
4 eggs
1 ½ cups of sugar
1 teaspoon vanilla essence
¼ teaspoon of salt
3-3 ½ cups of self-raising flour
1 ½ cups of water
½ cup of oil

Pour the oil and water into a small pot and boil. Turn off the stove. Beat the eggs with salt and vanilla essence until fluffy. Add the sugar, and mix thoroughly. Add the sifted flour and mix thoroughly together. Add the HOT oil and water mixture and mix thoroughly. Pour into greased, small muffin trays and bake for 12-15 minutes at 180ºC .
SYRUP
Boil tog 2 cups water with 2 cups sugar.
Add 1 teaspoon vanilla essence and coloring.
Mix sugar, water and red food colouring and put into a pot to heat up until it starts getting slightly thick (same as you would for koeksusters) Use a slotted spoon and put the cakes onto the spoon and pour syrup over them with a soup ladle. Don’t put them directly into the syrup as they get soggy. Let the excess syrup drip off and roll in coconut. The cakes don’t have to cool down before you put them in syrup. You can put them directly into the syrup.
Please note that the basic recipe can be used for any cake muffins or cupcakes.
You can get 24-30 big muffins or cupcakes, or 48-60 small ones
Recipe and photo: Noelene Clayton